Description
A hearty and delicious breakfast enchilada casserole featuring flavorful sausage, sautéed potatoes, eggs, and melty cheese, baked to perfection for a comforting morning meal.
Ingredients
Scale
For the Filling
- 1 pound breakfast sausage (pork or turkey)
- 1/4 cup salsa
- 1–2 cups potatoes o’brien with onions and peppers (e.g., Ore-Ida)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup shredded Monterey or pepper jack cheese, divided
For the Egg Mixture
- 6 large eggs
- 1 1/4 cups half-and-half
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt, plus more to taste
Other
- 8 (8-inch) flour tortillas
- Nonstick cooking spray
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Brown the sausage: In a large frying pan over medium-high heat, cook the breakfast sausage until browned and fully cooked. Drain off any excess fat.
- Mix sausage with salsa and cheese: Transfer the browned sausage to a medium bowl. Stir in the salsa, 3/4 cup of shredded cheddar cheese, and 1/4 cup of shredded Monterey or pepper jack cheese to combine the flavors.
- Cook and add potatoes: Add the potatoes o’brien with onions and peppers to the frying pan. Stir constantly until they are heated through. Transfer the potatoes to the bowl with the sausage mixture and stir gently to combine everything evenly.
- Assemble the enchiladas: Place one tortilla on a flat surface and spoon approximately 1/8 of the filling mixture into the center. Roll the tortilla up tightly and lay it seam side down in the prepared baking dish. Repeat this process for all 8 tortillas, lining them up snugly in the dish.
- Prepare the egg mixture: In a large bowl, beat together the eggs, half-and-half, all-purpose flour, and kosher salt until smooth and well combined.
- Pour egg mixture over enchiladas: Pour the beaten egg mixture evenly over the rolled tortillas in the baking dish, making sure to coat them well.
- Add remaining cheese: Sprinkle the remaining 3/4 cup shredded cheddar cheese and 1/4 cup shredded Monterey or pepper jack cheese over the top of the layered enchiladas and egg mixture.
- Bake the casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. After 35 minutes, remove the foil and bake for an additional 10 minutes, or until the egg mixture is set and the cheese on top is melted and bubbly.
- Serve: Remove from the oven and top with your favorite toppings such as sour cream, avocado, or additional salsa. Serve immediately while hot.
Notes
- You can substitute turkey sausage for a leaner option.
- Potatoes O’Brien brands with added peppers and onions help save prep time.
- Make sure to drain the sausage fat well to avoid greasy enchiladas.
- If you prefer a spicier dish, add diced jalapeños or hot sauce to the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast enchiladas, breakfast casserole, sausage breakfast, cheesy breakfast bake, easy breakfast recipe
